Directions:
- Preheat oven to 425°F.
- Divide parsnips and carrots between 2 shallow baking pans and toss each pan of vegetables with 1 1/2 tablespoons oil. Spread vegetables in one layer and season with salt and pepper. Roast vegetables in oven, switching positions of pans in oven halfway through baking and stirring occasionally, about 20 to 25 minutes, or until browned and crisp, and garnish with carrot tops.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 150.2 Kcal (629 kJ) | ||
| Calories from fat | 47.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.25g | 8% | |
|---|---|---|---|
| Sodium | 42.91mg | 2% | |
| Potassium | 571.56mg | 12% | |
| Total Carbs | 24.98g | 8% | |
| Sugars | 7.96g | 32% | |
| Dietary Fiber | 7.04g | 28% | |
| Protein | 1.59g | 3% | |
| Vitamin C | 22mg | 37% | |
| Vitamin A | 0.5mg | 15% | |
| Iron | 1.1mg | 6% | |
| Calcium | 55.9mg | 6% | |
| Amount Per 100 g | |||
| Calories | 91.38 Kcal (383 kJ) | ||
| Calories from fat | 28.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.19g | 8% | |
|---|---|---|---|
| Sodium | 26.1mg | 2% | |
| Potassium | 347.71mg | 12% | |
| Total Carbs | 15.2g | 8% | |
| Sugars | 4.84g | 32% | |
| Dietary Fiber | 4.28g | 28% | |
| Protein | 0.97g | 3% | |
| Vitamin C | 13.4mg | 37% | |
| Vitamin A | 0.3mg | 15% | |
| Iron | 0.7mg | 6% | |
| Calcium | 34mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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